Ingredients
2 pounds sweet potatoes, peeled and cut into 1-inch pieces1 large onion, chopped1 medium green pepper, sliced2 beef top round steaks (3/4 inch thick and 1 pound each)1 teaspoon salt, divided2 tablespoons olive oil1 garlic clove, minced3 tablespoons all-purpose flour1 can (28 ounces) diced tomatoes, undrained1/2 cup beef broth1 teaspoon sugar1/2 teaspoon dried thyme1/2 teaspoon pepper1/4 teaspoon hot pepper sauce
Preparation
Place the sweet potatoes, onion and green pepper in a 6-qt. slow cooker. Cut each steak into three serving-size pieces; sprinkle with 1/2 teaspoon salt. In a large skillet over medium heat, brown steaks in oil in batches on both sides. Place steaks over vegetables, reserving drippings in pan.
Add garlic to drippings; cook and stir for 1 minute. Stir in flour until blended. Stir in the remaining ingredients and remaining salt. Bring to a boil, stirring constantly. Cook and stir for 4-5 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until beef is tender.
